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Vegan pumpkin ravioli with brown butter sauce

First off, i myself was skeptical to make homemade ravioli because i thought it would be way too hard! But these were so much easier than anticipated and turned out delicious! This would be a perfect date night recipe as it is faster if you have someone to help roll the ravioli dough.

Ingredients/ shopping list:

  • 1 3/4 cup flour
  • 2 tbs olive oil
  • 1 can pumpkin purée
  • 1 can chickpeas
  • 1 tbs non dairy milk (I tried the new country crock plant based option and it was really good!)
  • 2 tbs nutritional yeast (optional)
  • 1 pack tofurky Italian sausage
  • Spinach
  • 1 stick non diary butter
  • Fresh sage
  • 4 cloves garlic

Ingredients for Vegan pumpkin ravioli

Cooking Instructions:

Step 1.

Starting with the ravioli dough, mix 1 and 3/4 cup flour, 1/2 cup water, and 2 tbs olive oil in a large bowl. Stir and kneed dough until smooth, then set aside in fridge while we make filling.

Step 1 for Vegan pumpkin ravioli

Step 2.

For the pumpkin filling mix 1 cup pumpkin, 1 cup chickpeas, 2 tbs nutritional yeast, and 4 cloves of garlic sautéed. Mix until smooth.

Step 2 for Vegan pumpkin ravioli

Step 3.

Next we’re going to roll out the dough into circles for raviolis. I took a small ball, rolled it out, and then used the chickpea can to cut to size. Once your doug is all cut, place small spoonful pumpkin filling into each piece of dough and seal sides with fork.

Step 3 for Vegan pumpkin ravioli

Step 1.

Boil water and cook for 5 minutes until the raviolis float. While those are cooking i sautéed the sliced tofurkey sausage and spinach in separate pan. I also sautéed the raviolis quickly in olive oil after boiling to crisp up.

Step 4 for Vegan pumpkin ravioli

Lastly make your brown butter sauce by melting a stick of butter in a small pan. Continue to stir for about 4 minutes until the butter starts to brown. Then turn off burner, add chopped sage, garlic powder and salt and pepper.

Add all ingredients and sauce to one pan and serve!

Final product for Vegan pumpkin ravioli

Wrap Up:

Give these delicious fall ravioli a try this week and help to save animals like the ones here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

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Vegan fish tacos

I’m from San Diego so I see fish tacos on the menu everywhere, that inspired me to make some vegan ones this taco Tuesday!! This recipe will make 12 mini tacos! All the ingredients can be found at Vons/ Safeway so give these a try with family or friends this week!

Ingredients/ shopping list:

Tacos:

  • 1 pack of Gardein fishless filets
  • 1 pack corn tortillas
  • 1 packet of coleslaw mix

Sauce:

  • 1 cup vegan mayo
  • 1/2 lemon
  • 1 tsp garlic powder
  • 2 tsp Sriracha

Ingredients for Vegan fish tacos

Cooking Instructions:

Step 1.

Bake your fishless filets in the oven on 425 degrees for 12 minutes.

Step 1 for Vegan fish tacos

Step 2.

While those are baking go ahead and and mix in a smal bowl the vegan mayo, 1 tsp garlic powder, 2 tsp sriracha, and 2tbs lemon juice. Set asid for later.

Step 2 for Vegan fish tacos

Step 3.

Once your filets are done in the oven i like to fry them up in a skillet a little more so they get crispy. Drizzle skillet with a little olive oil and fry up filets on each side until browned. Then i cut the filets each in half to fit into the corn tortillas.

Step 3 for Vegan fish tacos

Step 4.

Time to put the tacos together! I like to heat up the tortillas on the open stovetop for a bit first. Then add the half fish filet, a little coleslaw, and top with your sauce!

Step 4 for Vegan fish tacos

Wrap Up:

Try these tacos this week and skip out on the meat to help save animals just like the ones here at Farm Animal Refuge! Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

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Vegan Gnocchi With Vodka Sauce

This is a great vegan dinner when you need something quick but want something a little better than just plain marinara pasta! All the ingredients can be bought at Vons/ Safeway so it makes it accessible to almost everyone. This recipe can feed about 4 people.

Ingredients/ shopping list:

  • 1 package DeCecco potato gnocchi (find in the dry pasta isle)
  • 1 jar marinara sauce (I like to get a garlic seasoned sauce normally)
  • 2 spoon fulls vegan cream cheese ( about 1/4 cup)
  • 1 zucchini
  • 1 yellow squash
  • Cherry tomatoes
  • Gardein “chicken tenders” (You can substitute with boca patties if they are out of gardein)
  • Salt and pepper to season

Ingredients for Vegan Gnocchi With Vodka Sauce

Cooking Instructions:

Step 1.

Chop your veggies, heat large pan, and drizzle with olive oil. When pot heats up, add your veggies and stir.

Step 1 for Vegan Gnocchi With Vodka Sauce

Step 2.

While your veggies star to soften in the olive oil pan, microwave your vegan chicken per instructions on packaging. Once your vegan chicken is heated, chop up and add to your veggies in large pot. Season with salt and pepper.

Step 2 for Vegan Gnocchi With Vodka Sauce

Step 3.

In medium sized pot, boil water, add gnocchi, and let cook. This only takes about 4 minutes to cook. Drain gnocchi and add to large pot with other ingredients.

Step 3 for Vegan Gnocchi With Vodka Sauce

Step 4.

You can use your now empty medium sized pot to now make the vodka sauce. Turn on burner, add two large spoon fulls of vegan cream cheese, and let melt slightly while stirring. Then add about half jar of your marinara sauce and stir until the sauce is a smooth burnt orange color.

Step 4 for Vegan Gnocchi With Vodka Sauce

Step 5.

Add sauce to large pot with gnocchi, veggies, and chicken. Enjoy!

Step 5 for Vegan Gnocchi With Vodka Sauce

Wrap Up:

Try this vegan vodka sauce instead of traditional heavy cream vodka sauce and help to save the lives of dairy cows just like sweet Gracie hear at FAR! Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final product: Vegan Gnocchi With Vodka Sauce

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Vegan “Cheddar” Broccoli Soup

Now that it is officially fall I wanted to do a good soup recipe because who doesn’t love soup all fall long, right? I didn’t want to do something too simple and not filling enough like tomato soup but I still wanted it to be as easy as possible. I decided to go with my all time favorite soup, broccoli cheddar! Serve with bread, crackers, or just by itself!

This recipe can feed about 4 people, one bowl each. If you have more people to serve you can just double the recipe or cut the recipe in half if its just for you.

Ingredients/ shopping list:

  • small yellow onion or 1/2 large onion
  • cloves garlic or about 3 tbs pre-minced garlic
  • bag of broccoli or 1 head if you are buying fresh
  • carton vegetable broth
  • 1/2 cup flour
  • 1/2 bag follow your heart vegan cheddar shreds
  • Bread or crackers (optional)

Ingredients for Vegan Cheddar Broccoli Soup

Cooking Instructions:

This is a one pot recipe so make sure you start with a pot large enough to add to and hold all your soup ingredients!

Step 1.

Chop your onion and garlic. Drizzle large pot with olive oil and satuee your chopped onion and garlic until brown.

Step 1 for Vegan Cheddar Broccoli Soup

Step 2.

Add in your copped broccoli and 2 cups of vegetable broth, cover pot and let simmer until your broccoli softens. You should be able to easily stick a fork through the broccoli.

Step 2 for Vegan Cheddar Broccoli Soup

Step 3.

Once your broccoli is softened, add the rest of the carton of broth and 1/2 cup flour and stir well until even and your soup begins to thicken.

Step 3 for Vegan Cheddar Broccoli Soup

Step 4.

Cover again and let simmer for about 2 minutes to thicken. You can buy a second carton of broth and add to the soup if you want it more liquid as well. To finish off your soup, season with salt and pepper and add about half bag of the follow your heart “cheese” shreds. Add in the “cheese” last as you only want it to melt partially and not all the way.

Step 4 for Vegan Cheddar Broccoli Soup

Wrap Up:

Give this vegan version of a classic soup a try and help to save the lives of diary cows just like Farm Animal Refuge’s Gracie!

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final Product: Vegan Cheddar Broccoli Soup

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Sweet Potato Brussel Sprout Bowls

This is another one of the first recipes recipes I learned going vegan and ate on repeat! This recipe is so simple and delicious for dinner or lunches. When I first heard sweet potatoes, brussels, and bbq sauce I was a little skeptical but now it is one of my favorite meals ever! Seriously if I go more than a month without making this I get some hardcore cravings.

This recipe can feed a family of for for dinner or makes a good meal prep for lunches all week, hope you enjoy!

Ingredients/ shopping list:

  • 1 can chickpeas
  • 2 sweet potatoes
  • 1 bag of brussel sprouts ( or about a 1.5 pounds if your buying fresh
  • Kale (bagged or fresh)
  • BBQ sauce
  • Rice

Optional for a quick vegan ranch:

  • 1 cup vegan mayo
  • 1 tsp dill
  • 1 tsp parsley
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • salt and pepper
  • 2 tbs soy milk

Ingredients for Sweet Potato Brussel Sprout Bowls

Cooking Instructions:

Step 1.

Preheat oven to 400 degrees. Chop your sweet potatoes and brussels and lay on oven sheet. Drain and rinse your chickpeas and add those to your baking sheet as well. Drizzle olive oil over your chickpeas and veggies and season with salt and pepper.

Step 1 for Sweet Potato Brussel Sprout Bowls

Step 2.

While that bakes, chop your kale and sautee with olive oil until softened.

Step 2 for Sweet Potato Brussel Sprout Bowls

Step 3. *Optional*

To make this optional ranch dressing to top off your meal, mix in a medium sized bowl the following ingredients and stir until smooth: 1 cup vegan mayo, 1 tsp dill, 1 tsp parsley, 2 tsp onion powder, 2 tsp garlic powder, salt and pepper, and 2 tbs non diary milk.

Step 3 for Sweet Potato Brussel Sprout Bowls

Step 4.

Your veggies and chickpeas will cook for about 40 minutes, sometimes they need a bit longer depending on how much you make. Normally I cook mine for 40 mins, drixxle with BBQ sauce, and put back in for 5 minutes.

Step 4 for Sweet Potato Brussel Sprout Bowls

Step 5.

Cook your rice separately ad put your bowl together!

Step 5 for Sweet Potato Brussel Sprout Bowls

Wrap Up:

Try this BBQ bowl instead of a traditional “bbq chicken” bowl and hep save animals just like the ones that get the live out their lives here at Farm Animal Refuge.

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final Product for Sweet Potato Brussel Sprout Bowls

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Why I’m Vegan?

Author: David Meis

Last summer my sister was diagnosed with cervical cancer and stage 4 cirrhosis of the liver after her 6th or 7th trip to the emergency room over a few year span for alcohol and drug abuse. This diagnosis came within weeks of her 30th birthday way too young for a cancer diagnosis. The liver wasn’t too much of a surprise since she had been diagnosed with fatty liver a year prior, development into full cirrhosis was only a matter of time with the continued use of alcohol. The cancer could have been caught earlier but with her lifestyle she wasn’t going in for regular doctors visits other than the E.R. trips that were alcohol related cervical cancer wasn’t on the radar. The doctors didn’t give us much hope either saying she had a few months left at best so we all started looking into other ways she could be cured or at least live longer than a few months past her 30th birthday.

She quit drinking, moved back in with our mom, started exercising and made it through Christmas which gave us a sense of hope. In January she found out the cancer had spread to her stomach and lungs. This time it was a couple of months to live if she underwent chemotherapy. Then in February I watched “What the Health” (It’s on Netflix if you haven’t seen it) which led to extensive googling and more and more documentaries, articles and research studies. I was completely Vegan within a week of watching that film because there is no logical argument against Veganism. Now that my mind had been opened I found out about real healers like, Dr. Greger (nutritionfacts.org/How not to die), Dr. Sebi (Alkaline Herbal Medicine), Dr. Robert Morse (The Detox Miracle Sourcebook; This book gives you a thorough understanding on the human body and how to heal it), Rene Caisse (Essiac Tea), Johanna Brandt (The Grape Cure; which by the way was published in 1927), Arnold Ehret (Mucusless-diet healing system; this guy figured it out in 1922) and Harry Hoxsey (How healing becomes a crime) etc. all of which use plant based methods to heal.

On June 6th 2019 my sister passed away, three weeks before her 31st birthday. She didn’t believe that a change to a plant based diet would do her any good in her situation and decided to undergo the chemo. Maybe she was right, I don’t know how she was feeling internally. What I do know now is that she didn’t have to die so young from what I now know is a completely preventable and/or reversable disease as are most “Diseases” plaguing anyone eating the Standard American Diet. I was diabetic (Diagnosed 9.1% A1C) before going Vegan and as of July 31st I am no longer diabetic (5.4% A1C).

Now I’m all in for my health, the animals and the planet. This started as a selfish act on my part just trying to save my sisters life and it ended up changing mine so profoundly it can’t be put into words. From here on out the rest of my life will be dedicated to helping save as many of my cohabitants as possible. Just don’t let tragedy be the catalyst for change if you’re not vegan might I suggest taking some time to fully understand it (Just google “Dairy is Scary” that should get you started) because I believe once you do you’ll come on over to the plant side.

Guest Blogger David Meis

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Chickpea salad sandwiches

This is a perfect lunch idea for work or school! With the chickpea base you can add or substitute so many ingredients to make your own creation. I just made plain like below but some great ideas are to add are relish and cucumber to make a chickpea salad sandwich, raisins to give a “chicken salad sandwich” vibe, or curry powder for a little extra flavor!

Make two servings of this and it lasts all week for lunch!

Ingredients/ shopping list:

  • 1 can chickpeas
  • Vegan mayo ( I am using follow your heart) 1 cup
  • Dijon mustard 1 tbs
  • Lemon 1 tbs
  • Nutritional yeast 3 tbs
  • Garlic powder 1 tbs
  • Onion powder 1 tsp
  • Dried dill 1 tsp
  • Salt and pepper
  • Bread
  • Avocado
  • Microgreens (optional)

Ingredients for Chickpea salad sandwiches

Cooking Instructions:

This is by far the easiest recipe I will ever type up, just mash your chickpeas with all the above ingredients and then add to your sandwich!

Step 1.

In large bowl use a fork to mash your chickpeas, they don’t have to be perfectly smooth, then add your mayo, mustard, and spices and stir in.

Step 1 for Chickpea salad sandwiches

Step 2.

Assemble your bread with avocado, chickpea mash, and micro greens.

Step 2 for Chickpea salad sandwiches

Wrap Up:

This is such an easier recipe for lunches and you can customize it to make it exactly how you like it! The chickpea center will give you protein to keep you full to get through the day and adding microgreens or veggies of your choosing will add some nutrients. I hope you all give it a try!

Try this chickpea sandwich rather your normal ham or turkey sandwich and save the lives of animals like turkeys and pigs here at Farm Animal Refuge.

Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

Final product: Chickpea salad sandwiches